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Nine-Tailed Bird (World Park Store)

地方菜 · ⭐ 4.6

No. 102 Fengbao Road

Dishes

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  Three Delicacies Tofu Skin

  Three-delight tofu skin is a dish made with tofu skin包裹 shrimp, pork, and mushrooms. The crispy skin encases a savory filling, offering rich flavors and textures.
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  Xiaogan Rice Wine Tangyuan

  Xiaogan rice wine glutinous rice balls is a traditional dessert, featuring Xiaogan rice wine as the broth and soft glutinous rice balls. The rice wine is sweet and fragrant, while the rice balls have thin skins and smooth fillings. Combined together, they create a rich and delightful texture that is deeply loved by people.
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  Bok choy stir-fried with tofu skin

  Stir-fried bok choy with tofu skin is a home-style dish, primarily made with fresh tender bok choy and tofu skin. The preparation is simple: first, cut the tofu skin into strips and wash and chop the bok choy. Then, sauté minced garlic in hot oil, add the bok choy and stir-fry until just cooked through, followed by adding the tofu skin and continuing to stir-fry. Finally, season with salt and chicken essence, stir well, and serve.
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  Stir-fried Red Seaweed

  Stir-fried Red Seaweed is a dish made primarily with fresh red seaweed. In the cooking process, first wash and cut the red seaweed into segments, then quickly stir-fry in hot oil, add an appropriate amount of salt and monosodium glutamate for seasoning, and stir-fry until the vegetables are cooked through.
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  Hot Dry Noodles

  Hot dry noodles are a specialty snack from Wuhan, primarily made with alkaline noodles. The noodles are boiled, rinsed in cold water, coated with oil, and then dried. They are then topped with a sauce made from sesame paste, sesame oil, vinegar, and other seasonings, and finally garnished with pickled mustard greens, green onions, and crushed peanuts.
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  Pan-fried Stinky Mandarin Fish

  Pan-fried fermented mandarin fish is a traditional dish featuring mandarin fish as the main ingredient. The fish undergoes special processing that gives it a unique fermented aroma. During preparation, the fish is first pan-fried until golden brown on both sides, then simmered slowly with seasonings so the flesh fully absorbs the sauce, resulting in tender texture and rich fragrance.
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  Beef Trio Delight

  Beef Three Delicacies is a dish primarily made with tender beef, squid, and dried bean curd. The preparation involves cooking the ingredients until done, then adding seasonings for flavor, and finally stir-frying them together.
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  Glutinous Rice Balls with Pork

  Pearl meatballs are a traditional dish made primarily with glutinous rice and minced meat. To prepare, seasoned meat is shaped into small balls, coated with soaked glutinous rice, and then steamed.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Glutinous Rice Lotus Root

  Stuffed lotus root with glutinous rice is a traditional Chinese dish. The main ingredients are glutinous rice and lotus root. The preparation involves soaking the rice, then filling the holes of the lotus root with it, followed by steaming or boiling until the rice and lotus root are fully integrated. Finally, it is sliced and served, offering a soft, sticky texture and a rich lotus aroma.
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  Lotus Root and Pork Rib Soup

  Lotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
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  Stewed Pig's Trotter with Fresh Mushrooms

  Fresh mushroom stewed pig stomach is a nutritious dish, primarily made with fresh pig stomach and various fresh mushrooms. The preparation involves cleaning the pig stomach thoroughly, then simmering it together with fresh mushrooms in a stew pot along with appropriate seasonings over low heat until the pig stomach becomes tender and the aroma of the mushrooms fills the air.

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